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Degrees
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30 years professional culinary experience
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My Expert Service
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30 years of diverse culinary expertise Johnson & Wales College educated in the Culinary Arts. I have had the opportunity to work as Floor Chef for The New York Athletic Club, Chef for Sodexho- Marriot at the New York State Campus, Albany, NY, Executive Chef for the premier micro brewery in the Hudson Valley Corporate Chef, District Manager for a national 35 unit chain restaurant chain located in 5 cities, also top notch hotels, private clubs and the Westbury Hotel (Polo Lounge) as well as social, corporate and private dinner catering
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Experience & Qualifications
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PROFESSIONAL EXPERIENCE:
EXECUTIVE CHEF/CONSULTANT
• Create, develop, implement and train for new menu.
• Development of on premise social catering
• Orchestrated sit down dinner for 5000 guest for Albany Bicentennial celebration all products had to be grown in New York State this was in January
• DIRECTOR RESEARCH & DEVELOPMENT,
CORPORATE CHEF
• Development of new recipes and programs
• Responsible for sales building, heavy client and customer interaction.
• Create tools to implement and maintain menu concepts (breakfast, salads,
Pastas, and soups, monthly rotation for market bar concept, feature specials and catering/delivery)
FOOD SERVICE DIRECTOR
• Breakfast, lunch & dinner
• Theme dinners and special functions for the residents
• Catered functions including: meetings, weddings and banquets
FOOD SERVICE MANAGER:
CHEF- MANAGER
A.M. KITCHEN MANAGER:
• Production of Banquets and catering functions for 25-1500 people.
• Management of staff of eight and oversee production of A.M. Buffet from 40-200 people
• Ala carte Breakfast and room service
• Lunch of 100 - 250 people ala Carte lunch and catered functions.
EXECUTIVE SOUS CHEF
• Coordinated production of on and off premise catered events; for10-1500 clients and guest
SAUCIER
• Worked with Chef Patrice Boely learning nouvelle technique and style of producing stocks, sauces, soups and consommé, also worked sauté station during service.
MANAGER:
• Creative retail take-out cooking
• Merchandising of imported cheeses, coffees and other specialty food products,
• Scheduling cost controls, garde manager.
FLOOR CHEF:
• Supervise production of Hi-Volume, upscale seafood preparation for banquets involving 10-700 people
• Responsible for daily ala carte specials and production of 200 seat dining facility,
CONSULTANT SERVICES:
Harlon’s BBQ: restaurant chain based in mainly airports
Not Just Donuts Bakery: start up home style bakery located in Houston
EDUCATION:
Johnson and Wales University Culinary Arts Division
• Culinary Institute of America, Greystone, Napa Valley Branded Skills Course
ORGANIZATIONS
• AMERICAN CULINARY FEDERATION:
Empire State Chapter: Former President
Recipient of the presidential medal of service, from A.C.F/ E.S.C.
Chairman of Horizon 2000 Education
Chef and Child Foundation
• Advisory Board: Schenectady Community College Culinary Arts Program
• Chef’s Collaborative
• Serv-safe certified
• NYC Health Certificate
• AMERICAN CULINARY FEDERATION:
Empire State Chapter: Former President
Recipient of the presidential medal of service from A.C.F/ E.S.C.
Chairman of Horizon 2000 Education
Chef and Child Foundation
• Advisory Board: Schenectady Community College Culinary Arts Program
• Chef’s Collaborative
• Serv-safe certified
• NYC Health Certificate
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Available Modes Of Communication
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email/chat
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Contact
Chef Big Daddy
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Home » Arts & Creative Services » Food & Drink » Cooking
» Chef Big Daddy
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